The Black Forest Cake is a traditional German dessert that is a must for many special occasions, from a wedding anniversary to a birthday celebration. Black Forest Gateau is traditionally made with layers of chocolate sponge cake soaked in cherry syrup or kirsch with whipped cream and cherries. By the way, have you already tried my iconic Sacher Torte or Bee Sting Cake?


  • It's Hits the Tri-Fecta of Flavors & Textures! Dense, rich chocolate, tart cherries, and light fluffy whipped cream.
  • Truly a Cake Showstopper! This Black Forest chocolate cake looks as beautiful as it tastes.
  • All-Occasion Cake. Enjoy this cake for birthdays, celebrations, or simply as an indulgent dessert to end an evening with friends.

    Black Forest Cherry Cake, or Schwarzwälder Kirschtorte as it is called in German, is a traditional German multi-layered chocolate and cherry torte that was first created in the Black Forest region of Germany. This popular cake has been enjoyed by locals and tourists alike for many decades.

    It's known for its chocolate sponge cake layers and whipped cream topped with tart cherries to give it a distinct sweet-tart flavor profile. Traditionally, this cake consists of three or four cake layers with whipped cream and cherry filling between each layer and covering the outside.

    The taste can be described as richly chocolaty from the dark cocoa powder used in the sponges with an essence of tartness from the tart cherries. The whipped cream frosting gives it a light mouthfeel that brings everything together.




      Chocolate cake

    • 6 large eggs
    • 1 cup granulated white sugar
    • ¼ cup unsalted butter, melted
    • 1 vanilla bean* (or 1 teaspoon vanilla extract)
    • 1 ¼ cups all-purpose flour, spooned and leveled
    • ½ cup dutch-processed cocoa powder, spooned and leveled
    • 2 teaspoon baking powder
    • ½ teaspoon salt


      Cherry filling

    • 1 lbs canned sour cherries in water, drained (don't discard all the water)
    • 4 teaspoon cornstarch
    • ½ cup water from canned sour cherries, divided
    • ¼ cup kirsch
    • ⅜ cup granulated white sugar

      Whipped cream frosting

    • 3 cups heavy whipping cream
    • ¼ cup granulated white sugar


    • additional whipped cream, chocolate shaves, and cherries to your liking



        • Preheat the oven to 320 °F (160°C). Line the bottom and the sides of a 9-inch (23cm) springform pan with parchment paper and set aside. To line a springform pan with parchment paper, the easiest way is to cut out a circle for the bottom and strips for the sides.
        • In a large mixing bowl with an electric mixer with a whisk attachment, mix the eggs, sugar, butter, and vanilla for about 3 minutes until creamy.
        • Sift in the flour, cocoa, baking powder, and salt and mix just until well combined, about 1 minute. Pour the cake batter into the prepared baking pan and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack to cool completely.
        • Place the drained sour cherries in a heatproof bowl and set aside.
        • In a small bowl, stir together the cornstarch and ¼ cup of the canned sour cherry water and set aside.
        • In a heavy-bottomed saucepan, bring ¼ cup of the canned sour cherry water, kirsch, and sugar to a simmer over medium heat. Once it simmers, add the cornstarch mixture and cook for 1-2 minutes, stirring constantly, until it thickens like syrup and covers the back of a spoon. Remove from the heat and pour over the sour cherries. Let it cool completely.
        • In a large mixing bowl with an electric mixer with a whisk attachment, beat the whipping cream on medium-high speed until soft peaks form, about 2-3 minutes. Then add the sugar and mix until stiff peaks form, about 1-2 minutes. Don't overmix or it will curdle.
        • Cut the cake twice horizontally so that you have three cake layers.
        • Place the bottom cake layer on a cake turner and brush it with cherry syrup. Spread with whipped cream and spread an additional ring of whipped cream around the edges. Use about ⅙ of the cream in total. Then spoon half of the sour cherries and syrup on top of the cream but inside the whipped cream ring. The ring ensures that the cherry filling stays in the cake and that no syrup runs out on the sides. Then spoon more whipped cream onto the cherries and distribute evenly on top (another ⅙ of the cream, so that now a total of about ⅓ of the cream has been used). Place the second cake layer on top and repeat.
        • Place the third cake layer on top and distribute the remaining ⅓ of the whipped cream over the entire cake and around the sides to lightly frost the outside of the cake. Chill in the refrigerator for at least 4 hours, preferably overnight.
        • Before serving, decorate with chocolate shavings, cherries, and additional whipped cream to your liking. Store the cake in an airtight container in the fridge for up to 3 days.

          Recipe from Also The Crumbs.